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Bombay Potatoes with tomatoes, shallots, curry powder, tomato and cilantro in a small Indian steel wok with cilantro and dal
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5 from 9 votes

Bombay Potatoes

These easy, tasty Bombay Potatoes are simply spiced with curry powder and pan-fried with tomatoes until they develop a delicious, golden-brown crust. They pack a wallop of flavor and they are a great side to any Indian dish, especially dal and rice.
Prep Time15 minutes
Cook Time20 minutes
Course: Sabzi/Side Dish
Cuisine: British-Indian fusion
Diet: Vegan, Vegetarian
Servings: 8 servings
Calories: 117kcal

Equipment

  • Nonstick wok or skillet

Ingredients

  • 1 tablespoon coconut oil
  • 1 teaspoon mustard seeds
  • 2 shallots (finely diced)
  • 1 teaspoon ginger (grated)
  • ½ teaspoon turmeric
  • 2 pounds potatoes (or red, cut in a ⅓rd inch dice. Don't use russets or an extremely starchy potato here)
  • ½ cup tomato puree (canned or freshly pureed tomatoes are both fine)
  • ½ to 1 teaspoon cayenne
  • 2 teaspoon curry powder (taste and use more if you wish)
  • Salt to taste
  • 2 tablespoon cilantro (optional, for garnish)

Instructions

  • Heat the oil in the wok or skillet. Add mustard seeds and, when they sputter, add the shallots and saute for a couple of minutes until slightly soft. Add ginger and turmeric. Saute for 30 seconds, then add the potatoes.
  • Add a dash of salt, mix in, then cover the skillet or wok with a tight lid. Let the potatoes cook over medium to low heat for 6-8 minutes or until they are about halfway cooked. Stir a few times during cooking to ensure they don't burn. This shouldn't happen if you keep the heat to the lower side.
  • Add the tomato puree to the skillet along with the cayenne and curry powder. Mix well. Place the lid back on the skillet and continue cooking on medium low heat for another 10 minutes, again stirring a few times during cooking. The potatoes at the bottom of the pan should crust a bit but they shouldn't burn.
  • Once the potatoes are cooked, take the lid off and continue stir-frying, now over medium-high heat, for two minutes. Add salt to taste.
  • Turn off the heat and garnish with cilantro, if using. Serve hot.

Nutrition

Calories: 117kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 2g | Potassium: 586mg | Fiber: 3g | Sugar: 2g | Vitamin A: 143IU | Vitamin C: 25mg | Calcium: 22mg | Iron: 1mg